Vermont Pickles Recipe
from Joanne Mitchell

I got this recipe at a church supper in Chester, Vermont. Ted and I like to drive the country roads when we go to Vermont and this particular year we were driving our 1950 Chrysler Windsor car. When we went through Chester in the morning I noticed a sign for a church supper, so when we came back I pulled up in front of the church and parked. Ted was shocked as he thought I wanted to eat at some fancy restaurant.  The best food can be found at church suppers! 

4 quarts thinly sliced pickling cucumbers (I slice them on my potato slicer really thin)
¼ cup salt
Water to cover cucumber slices 

Let cucumbers soak in the salt water for about 2 hours.  Drain.

6 cups sugar
6 cups vinegar
3 tsp. Curry powder
3 tsp. Mustard seed
3 tsp. Celery seed

Bring syrup to a boil

Put drained cucumbers into jars, pack tightly
Pour in syrup, cover and seal. 
Process in hot water bath for 15 minutes. 
Be sure that the jars are sealed.

Makes 4 quarts or 8 pints + or –
I put any leftover cucumber slices and sauce into a bowl and refrigerate it to eat right away.